In botany, a fruit is the ripened ovary—together with seeds—of a flowering plant. In many species, the fruit incorporates the ripened ovary and surrounding tissues. Fruits are the means by which flowering plants disseminate seeds. Evolution has led plants to adopt certain basic mechanisms, seemingly without close regard to the tissues involved. No one terminology really fits the enormous variety that is found among plant fruits. Botanical terminology for fruits is inexact and will remain so. In cuisine, when discussing fruit as food, the term usually refers to just those plant fruits that are sweet and fleshy, examples of which fruits include plum, apple and orange. However, the common vegetables, as well as nuts and grains, are the fruit of the plant species they come from.
A human diet
A healthy diet should consist for a great deal of freshly squeezed fruit juices, raw fruits and vegetables. Some tips:
Benefits of Fruits
Everyone knows, that fruits contain many vitamins, necessary to our organism. But vitamins are just a small part of useful substances in fruits. The scientists have proved, that many fruits possess very important qualities – they protect us from many different diseases.
Uses of Fruits
Bilberry fruit has been used for diarrhea, inflammation of the mouth and throat, and used to improve night vision.
Fresh fruits and fruit juices contain many vitamins and minerals, they are low in fat (except avocados) and sodium, and they provide dietary fiber. USDA nutritionists recommend 2 to 4 servings from the fruit group each day. Count as a serving an individual unit (one medium apple, pear, banana, orange), a fraction of a unit (grapefruit half, melon wedge), 1/2 cup berries, 1/2 cup chopped or cooked fruit, or 3/4 cup fruit juice. Whole, unpeeled fruit is higher in fiber than peeled fruit or fruit juice.
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